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2010/1 Module Catalogue
Module Provider: School of Management Short Name: MA242
Level: M Module Co-ordinator: JONES PL Prof (SoM)
Number of credits: 15 Number of ECTS credits: 7.5
Module Availability
Semester 2
Assessment Pattern




  Unit(s) of Assessment 

 Weighting Towards Module Mark (%) 

Group work will require the students to develop a catering strategy for a stakeholder in the travel catering industry (eg airline, rail company, etc.).   



Examination will consist of five short answer questions based on the cases discussed formatively in class. 



The assessment strategy is designed to develop the students ability to apply their knowledge to and critically assess current problems within the Travel Catering
industry and their resolutions. The student will have the opportunity to exhibit their knowledge and its application and their analytical skills.

The assessment method will take the form of a group report and individual assignment.  The group work will require the students to develop a catering strategy for a stakeholder in the travel catering industry (eg airline, rail company, etc.).   The individual assignment will require the student to evaluate the provision of  travel catering in a specified location or context.
Module Overview

This module applies key principles of Operations Management of a specific industry sector, namely the Travel Industry.  It focuses on issues not otherwise developed in core modules, using travel catering as the context in which to explore these. The travel industry is expanding its volume of business, as demand for air travel increases and there is extensive investment in rail systems.  Expectations by passengers, demands from airlines and rail companies for improved quality products, lower operating costs and higher levels of service are all constantly increasing.  Travel catering companies therefore have developed specific approaches to their operations in response to these challenges.



Module Aims

 This specialist module aims to meet the needs of those students who are interested in examining the business processes, operations and logistics involved in the Travel Catering Industry.  It also aims to assist those who are considering undertaking a career with either a domestic or international travel companies.

Learning Outcomes

On successful completion of this module the students will be able to:

·        demonstrate an understanding of the nature and complexity of the whole travel experience;  

·        critically assess the importance of service to passengers and to transportation companies; 

·        apply fundamental catering procedures, processes and systems as practised in the industry; 
·        apply and evaluate the business, managerial and technical skills required for effective travel catering management; 
critically analyse a typical logistical operational problem and propose suitable recommendations.

Module Content

·        Overview of Travel Catering industry  

·        Nature of the travel experience  

·        Menus and menu planning  

·        Production processes, quality control and food safety  

·        Introduction to logistics and supply chain management 

·        Information management  

·        Sustainability in the Flight Catering Supply Chain  

·        Innovation and new product development
Trends in flight catering

Methods of Teaching/Learning

 The teaching and learning methods include a series of lectures or presentations to cover key subject areas. Visiting Experts may contribute to the lecture programme providing commercial input and the necessary realism for students to become fully engaged in the subject.   There will also be in-class discussion of selected case studies.

Selected Texts/Journals

Expected Purchase:   

Jones P.. (ed) 2004 Flight Catering. Longman: London   

Recommended Reading   

Johan, Novie and Jones, Peter, (2008). The TCRC Report on Trends in the Flight Catering Industry 2008, Annual Travel Catering Trends Survey. Paper 2.

Johan, Novie and Jones, Peter, (2009). Annual Market Intelligence Report, Market Intelligence Quarterly Reports. Paper 44.   

Johan, Novie and Jones, Peter, (2009). The Impact of Economic Downturn in the Flight Catering Industry, TCRC Reports. Paper 5.

 Supporting Reading

 Gittel, J.H. 2003 The Southwest Airlines Way , McGraw Hill: New York   

Johan, Novie and Jones, Peter, "Trends in the Travel Catering Industry: A Survey Report" (2007). Annual Travel Catering Trends Survey. Paper 3.  

Jones, P. (2008) Flight Catering, in Wood, R. and Brotherton, R. (2008) The Sage Handbook of Hospitality Management, Sage: London   

Case Studies 
 Desphande, R. and Hogan, H.F. (2003) Airlines: Customer Service Innovation, European Case Clearing House  

Monteiro, F. Sull, D.N. and Ghoshal, S. (2005) Emirates Airline: Hub of the World, European Case Clearing House   

Volery, T. and Mullner, E. (2005) Flight Catering Produktion AG, European Case Clearing House   

Pusa, S. and Madhev, T.P. (2004) LSG Skychefs: Managing in Troubled Times, European Case Clearing House   

Jones, P. (2009) British Airways and DHL, University of Surrey   

Jones, P. (2006) Aeroboutique Inflight Retail, University of Surrey   

Jones, P. (2010) Quodpod, University of Surrey  


Airline Business                                                                          

Food Technology                                                         

International Journal of Physical Distribution and Material Flow  
Journal of Business Logistics  

Logistics Today   

Onboard Hospitality 

Journal of Travel Research   

Hospitality International   

Pax International

Last Updated
6th August 2010